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Philly Cheesesteak Sandwich with Garlic Mayo

This is a delicious Philly cheesesteak with mozzarella, peppers, and onion that gets rave reviews from my husband and brother. The garlic mayo is both easy and flavorful.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3792 kcal

Equipment

  • 1 Large Skillet Preferably cast iron or heavy-bottomed for even searing.
  • 1 Small Mixing Bowl For preparing the garlic mayonnaise.
  • 1 Chef's knife For thinly slicing beef, peppers, and onions.
  • 1 Cutting Board A stable surface for prep work.
  • 1 Baking Pan For toasting hoagie rolls and finishing sandwiches in the oven.

Ingredients
  

Main

  • 1 cup mayonnaise
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 pound beef round steak cut into thin strips
  • 2 green bell peppers cut into 1/4 inch strips
  • 2 onions sliced into rings
  • salt and pepper to taste
  • 4 hoagie rolls split lengthwise and toasted
  • 1 8 ounce package shredded mozzarella cheese
  • 1 teaspoon dried oregano

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Combine mayonnaise and minced garlic in a small bowl. Cover and refrigerate. Preheat the oven to 500 degrees F (260 degrees C). Dotdash Meredith Food Studios
  • Heat oil in a large skillet over medium heat. Sauté beef until lightly browned. Dotdash Meredith Food Studios
  • Stir in bell peppers and onions and season with salt and pepper. Sauté until vegetables are tender, then remove from heat. Dotdash Meredith Food Studios
  • Spread each bun generously with garlic mayonnaise. Dotdash Meredith Food Studios
  • Divide beef mixture into buns. Top with shredded cheese and sprinkle with oregano. Dotdash Meredith Food Studios
  • Place sandwiches on a baking pan. Dotdash Meredith Food Studios
  • Heat sandwiches in the preheated oven until cheese is melted or slightly browned. Dotdash Meredith Food Studios

Notes

For truly authentic flavor, consider thinly sliced ribeye or sirloin steak, flash-cooked quickly to retain tenderness. Freezing the beef briefly before slicing will help achieve razor-thin strips. While mozzarella is fine, a sharp provolone or even Cheez Whiz are traditional choices for a Philly cheesesteak. Ensure your hoagie rolls are lightly toasted, not dried out, to maintain a pleasant texture. For the vegetables, allow the onions to caramelize slightly for a sweeter depth, and cook bell peppers until just tender-crisp. Don't overcrowd the skillet when cooking the beef; work in batches if necessary to achieve a good sear rather than steaming. Let the garlic mayo meld in the fridge for at least 30 minutes for optimal flavor development.